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Simple and Savoury Chicken and Pork Satay

3 months ago

Snack on these savoury skewered treats for an afternoon treat!

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Chicken and Pork Satay

1/2 kilo Chicken breast fillet (or thigh fillet)

1/2 kilo Pork tenderloin

*Short bamboo skewers, soaked in water to prevent sticks from burning during grilling

Satay marinade:

2 cloves Garlic

1 Medium onion

1 tsp Sambal oelek (or chili paste)

1 tsp Shrimp paste (substitute with spicy bagoong)

2 Tbsps Cooking oil

1/2 cup Creamy or crunchy peanut butter

1 Tbsp Soy sauce

*Juice from 1 calamansi

1/4 tsp Salt

1/8 tsp Ground black pepper

1 1/2 Tbsps Brown sugar

1/2- 3/4 cup Water

  1. Make satay marinade: In a blender or small food processor, puree the garlic and onions together with the sambal oelek (or chili paste) and shrimp paste.
  2. Heat cooking oil in a saucepan and cook this mixture for 2-3 minutes.
  3. Mix in the peanut butter, soy sauce, and calamansi. Season with salt, black pepper and sugar. Add water and stir for 2-3 minutes; mixture will become thick. Turn off heat and let cool.
  4. While marinade cools, cut chicken and/or pork. Slice the meat into pieces of approximately 1/2 inch thick and about 1.5-2 inches long.
  5. Put the chicken and/or pork in separate bowls. Add the satay marinade to the meat and mix well. Marinate meat for at least 1 hour.
  6. Thread the meat into bamboo skewers, skewers, pushing the meat close together to prevent drying.
  7. Prepare charcoal grill and cook satay sticks, turning once. Brush satay with leftover marinade (add some oil to the mixture) during grilling. Serve immediately with peanut sauce, sliced cucumber and fried kropek.
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